I found a set of beautiful oven / microwave safe ramekins which I hadn't used. Love this sort of cleaning! Now I did not have the patience to bake conventionally so, I decided to test their proof of safety in the microwave. This is the recipe for an eggless, dairy free vanilla cake which I shall post later. The recipe was modified for the microwave to get soft cake-y puddings to eat with fig jam or stewed fruit.
1 cup unbleached self raising flour
1/2 cup softened salt free vegetable margarine (I used Flora salt free)
3 tablespoons of apple cider vinegar
1/2 cup hot water
3/4 cup powdered sugar
1/2 teaspoon vanilla bean paste
What to do next
Beat the margarine and vanilla bean paste till fluffy.
Mix the hot water, sugar and apple cider vinegar together. Slowly add this to the margarine and vanilla bean paste. Mix well.
Carefully fold in the flour and mix rapidly.
The batter should be an easy to pour consistency.
Pour the batter into the ramekins and microwave on high for 3.5 to 4 minutes.
Remove the ramekins and cool slightly to set.
They are best eaten warm though with stewed fruit.